Chorizo Wedge Salad

It's finally time to bring the wedge salad back.

5 minutes prep

20 minutes cook

Serves 4

Hugh Woodward
chorizowedge.jpg

Ingredients

  • 2 egg yolks
  • 2crushed cloves garlic
  • 1 tsp Dijon mustard
  • 1 tsp white wine vinegar
  • 200mlextra virgin olive oil
  • 1 wholelettuce
  • 1 ringchorizo
  • 100gmanchego, fridge cold

This is different from your classic wedge salad - it's taking that refreshing, crunchy slice of iceberg and dressing it with crispy chorizo, aioli and a blizzard of manchego.

Method

  • Begin with the aioli. Mix the egg yolks with the crushed garlic with the white wine vinegar and mustard. Gradually whisk in the olive oil until you have a thick sauce.
  • Slice the lettuce into quarters through the stem.
  • Slice the chorizo into small chunks and place it in a small frying pan. Turn up the heat slowly to render the fat - this should be plentiful and will be a bright crimson.
  • When the chorizo pieces are crispy, remove from the heat and drain the fat.
  • Drizzle the lettuce chunks with aioli and top with chorizo and a drizzle of the red cooking oil.
  • Grate the manchego over the top and serve,

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    Hugh Woodward

    Hugh Woodward

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    Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.

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